Homemade Boston Cream Pie

   Although called a Boston cream pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856, this pudding and cake combination comprises two layers of cake filled with vanilla custard.  Then topped with a chocolate glaze. The Boston cream pie was declared the official dessert of Massachusetts in 1996.

Boston Cream PieCredit: wikimedia commons
Cake Ingredients;
1/3 cup butter
1 cup white granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour, unsifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

Step 1...Cream butter, sugar, eggs and vanilla extract in a medium size bowl until light and fluffy.

Step 2...Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well-greased and floured 9 inch layer pan.

Step 3...Bake in preheated 350 degree oven 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pan and cool completely on rack. When cool cut into 2 layers.

Filling Ingredients;
1/3 cup white granulated sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract

Step 1...Combine sugar, cornstarch, milk and egg yolks in a saucepan. Cook and stir over medium heat until mixture boils, boil and stir 1 minute. Remove from heat, blend in butter and vanilla. Cover and chill.

Step 2...Spread filling on one cake layer and top with second layer.

Glaze ingredients;
3 tablespoons water
2 tablespoons butter
3 tablespoons cocoa
1 cup confectioners sugar
1/2 teaspoon vanilla extract

Step 1...Combine water and butter in a small saucepan; bring to a full boil. Remove from heat and immediately stir in cocoa. Beat in confectioners sugar and vanilla extract, until smooth; cool slightly.

Step 2...Pour glaze on top of cake and let some run down the sides. Chill well before serving.

Makes 8 servings.